Chocolate Covered Maple Pecan Bites (6 Ingredients)

Chocolate Covered Maple Pecan BitesThese maple pecan bites are dairy-free, gluten-free, grain-free, and egg-free. They are smooth, creamy, and add just the right amount of sweetness to satisfy any craving. They make a great holiday or valentines gift and never go out of season. You can double or triple the batch and freeze them ahead of time for sudden cravings. Enjoy!

 

 

 

INGREDIENTS:Chocolate Covered Maple Pecan Bites

Inside:
6 tablespoons coconut oil, softened
3 tablespoons dairy-free vanilla creamer**
2 tablespoons pure maple syrup
2 cups almond flour
1/2 cup salted pecans, chopped

** If you don’t have dairy-free creamer, use 3 tablespoons of your favorite dairy-free milk + 1/2 teaspoon of gluten-free vanilla extract.

For the chocolate coating-
1 cup (8 oz.) gluten-free dairy-free dark chocolate chips
1 teaspoon coconut oil

Optional Ingredients: course ground sea salt

METHOD:
In a medium mixing bowl, mix 6 tablespoons coconut oil, vanilla creamer, and maple syrup. Stir in the almond flour until all the ingredients are combined. Fold in the pecans. Refrigerate the dough for 30-60 minutes or until firm. Once chilled, roll dough into teaspoon size balls and place on a cookie sheet lined with parchment paper. Place in the freezer while you prepare your chocolate coating.

In a microwave safe dish, melt chocolate and coconut oil, approximately 1 minute. Dip maple pecan balls in chocolate and turn to coat. Place back onto the parchment paper and cover any areas where your fingers touched with chocolate. Repeat until all balls are coated. If desired, sprinkle the tops with sea salt. Refrigerate until firm. Keeps best in an airtight container in the refrigerator. Enjoy!

White Peppermint Cupcakes (12 Ingredients)

Gluten Free Dairy Free White Peppermint CupcakesDecorate the table with gluten-free, dairy-free peppermint cupcakes… fah-la-la-la-lah-la-la-la-lah.

I love the holidays and spending time with family and friends. I like to spread holiday cheer by baking fresh and sweet seasonal treats. These peppermint cupcakes bring everyone holiday cheer and will make just about anyone smile (anyone that loves peppermint that is). These fluffy cupcakes with just the slightest hint of peppermint are topped with a smooth and creamy peppermint frosting. Its peppermint on peppermint. Oh, and did I mention this is an easy one bowl recipe? Enjoy!

 

INGREDIENTS:

For the cupcake-
1 cup granulated sugar
2 large eggs, room temperature
1 1/4 cups all-purpose gluten-free flour (both blends listed work great)
1/4 teaspoon salt
1 3/4 teaspoons gluten-free baking powder
1/2 cup vegetable oil
1/2 cup dairy-free milk (I used almond milk)
2 teaspoons peppermint extract

For the frosting-
1/4 cup dairy-free butter (1 stick), room temperature
1/4 cup palm shortening, room temperature
2 cups powdered sugar
1 teaspoon peppermint extract
2-3 tablespoons dairy-free milk
crushed candy canes for decoration and extra peppermint

METHOD:

For the cake-
Preheat oven to 350°F (180°C). Line a 12-serving cupcake pan with paper liners; set aside.

In a large mixing bowl, beat butter and eggs with an electric mixer at medium speed for 1 minute. Add flour, salt, baking powder, oil, dairy-free milk and peppermint extract. Continue to beat at medium speed for 1 more minute.

Divide batter among liners, filling 2/3 full (about 1/4 cup of batter per cupcake). Bake for 23-25 minutes until a toothpick comes out clean. Cool completely before frosting.

For the frosting-
In a medium mixing bowl, beat dairy-free butter and palm shortening with an electric mixer until creamy. Add peppermint extract and mix until combined. Beat in 1 cup of powdered sugar at a time, alternating with 1 tablespoon of dairy-free milk.  Add more or less dairy-free milk for desired consistency. Pipe frosting onto each cupcake. Sprinkle with crushed candy cane pieces.  Store in an airtight container at room temperature.

This post is part of Gluten-Free Wednesdays.

Cinnamon Spiced Trail Mix (9 Ingredients)

Cinnamon Spiced Trail MixWe are always on the look-out for easy dairy-free, gluten-free, and peanut-free snacks. Our girls get tired of eating the same thing over and over (sound familiar) – and ask us to switch it up frequently.

My husband and I are trying to limit our grains, so I really wanted a snack that we could all enjoy. This cinnamon spiced trail mix works for everyone in our family and it’s easy to add extra ingredients for variety. This one bowl recipe will leave your house smelling amazing and your stomach calling for seconds. Enjoy!

 

INGREDIENTS:
1 cup loosely chopped pecans
1 cup sliced almonds
1 cup salted pumpkin seeds
1 cup unsweetened coconut chips
1 tablespoon chia seeds
1 tablespoon sesame seeds
1/4 cup pure maple syrup
3 tablespoons coconut oil, melted
1 teaspoon cinnamon

Optional Ingredients:
1/2 cup gluten-free dark chocolate chips (or your favorite baking chips)
1 cup chopped dried fruit or raisins

METHOD:
Preheat oven to 350°F (180°C). Line a rimmed baking sheet with parchment paper; set aside.

In a large mixing bowl, mix nuts, seeds, and coconut chips. Add in the melted coconut oil and maple syrup. Mix until evenly coated. Sprinkle half the cinnamon over the mixture, stir to coat, then sprinkle the rest (trying to coat the mix as evenly as possible).

Spread your trial mix out evenly over your parchment lined baking sheet. Bake for 15-18 minutes or until the nuts and coconut appear toasted. Remove from the oven and cool completely. It will continue to harden as it cools.

Once cooled, If desired, mix in optional ingredients. Store in an airtight container at room temperature.

Grain-Free Snickerdoodles (6 Ingredients)

Grain-Free Dairy-Free SnickerdoodlesI almost named these “Sneaker-doodles” because every time I turned around one of my girls was sneaking a cookie out of the container. These cookies are chewy, soft, and they lend just the right amount of cinnamon and sugar.

They are simple to make, grain-free, and dairy-free. This recipe makes 12 delicious cookies but If you are entertaining guests, you can double or triple the batch. Enjoy!

 

 

INGREDIENTS:
1/3 cup tapioca starch
2 tablespoons coconut flour
1/2 cup granulated sugar, plus 3 tablespoons for dusting
1/2 teaspoon cinnamon, plus 1/2 teaspoon for dusting
1/2 cup creamy cashew butter
1 egg, room temperature

METHOD:
Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper; set aside.

In a medium mixing bowl, whisk tapioca starch, coconut flour, 1/2 cup sugar, and 1/2 teaspoon cinnamon until combined. Add in cashew butter and egg and mix until thoroughly incorporated.

In a small mixing bowl, mix the remaining 3 tablespoons sugar with the 1/2 teaspoon cinnamon for coating.

Sugar coat your hands and roll dough into 1″ balls. Roll dough balls in the cinnamon sugar until coated on all sides. Place on the parchment lined cookie sheet and flatten slightly. Repeat until all dough is used.

Bake for 10 minutes. Remove from the oven and slide the parchment paper onto your counter to cool. Store cookies in an airtight container at room temperature.

This post is part of Gluten-Free Wednesdays.

eBook Now Available!

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